This chicken is on fire! And I don’t mean on the grill. The
Singapore-style sauce is sweet, vinegary, and oh so hot. I went full-out with
five serrano chiles, but the balance of flavors from the sugar, vinegar, lime
juice, and ginger tames the heat to a delicious level.
That said, this is a spicy sauce. If you want less heat, use
only a couple chiles and remove the seeds.
Serves 3
Ingredients
- 4-5 small red or orange serrano chiles (or other hot chiles),
coarsely chopped (seeded for less heat)
- 3 garlic cloves, chopped
- 1/4 cup chicken broth
- 2 tbsp rice vinegar
- 2 tbsp white sugar
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh ginger
- sea salt
- 2 tbsp water
- olive oil, for brushing
- 6 bone-in chicken thighs (about 2-1/4 lbs total), skin
removed
- freshly ground black pepper
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Sauce Ingredients |
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Chopped Ingredients |
Preparation
- Combine the chiles, garlic, chicken broth, vinegar, sugar,
lime juice, ginger, and salt in a saucepan. Cover and warm gently over low heat
20 minutes.
- Transfer the chile mixture to a small food processor and
process until smooth (be careful when processing hot foods). Add the water and
continue processing to a thin consistency. (The sauce should be fairly runny,
not thick like tomato-based barbecue sauce.)
- Transfer to a bowl and cover. Let stand 1 hour. (Or place in
a sealable container and refrigerate 2-3 days. Re-warm gently before using.)
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Sauce Beginning to Cook |
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Transfer to a Food Processor |
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After 1st Processing |
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Singapore-Style Sauce |
- Light a grill for direct-heat grilling with indirect-heat
space.
- Brush the chicken with oil and season with salt and pepper.
Brush the grill grate with oil.
- Grill the chicken over direct heat, turning 1-2 times, until
beginning to char, about 3 minutes total. Move the thighs to the indirect-heat
space.
- Cover the grill and cook the chicken, turning a few times until golden
brown and cooked through, moving on-heat as desired, 16-18 minutes total,
depending on size.
- About 3 minutes before the chicken is done, brush the thighs
with the sauce.
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Thighs Beginning to Grill |
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After the 1st Turn |
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Ready to Baste |
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Basted Thighs |
Transfer to a plate and let rest 5 minutes before serving.
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Grilled Chicken Thighs with Singapore-Style Sauce |
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